Chickpeas — ceci, or cìciri in Sicilian — have been part of Sicily’s cucina povera’s cooking for centuries. Quiet, sustaining, and deeply rooted in the land, they belong to a cuisine of continuity rather than elaborate dishes.
Ancient Roots
Archaeological and botanical evidence places chickpeas among the earliest cultivated legumes of the eastern Mediterranean. When the Greeks settled Sicily from the 8th century BCE, they embedded ceci into an agricultural pattern based on cereals, legumes, olive oil, and wild greens — a pattern still visible in Sicily’s most subtle dishes.
During the Arab period (9th–11th centuries), chickpeas became even more central. Improved irrigation, crop rotation, and dry-farming techniques made legumes reliable in Sicily’s arid interior. Just as important was a shared culinary philosophy: slow cooking, few aromatics, and respect for the ingredient’s natural flavour and nourishment.
By the Middle Ages, ceci were firmly rooted in inland rural diets, where wheat and legumes formed the backbone of daily sustenance.
In later medieval history, ceci (chickpeas) took on an unexpectedly political role in Sicily. On Easter Monday, 30 March 1282, as crowds gathered in Palermo for Vespers, long-standing resentment against the rule of Charles I of Anjou erupted into open rebellion. According to tradition, the French were identified by their inability to pronounce the Sicilian word for chickpeas without a lisp. What began as a small incident became the spark for the Sicilian Vespers uprising, turning a humble legume into a linguistic marker of resistance and identity.
A Food of Continuity, Not A SHOWPIECE
Sicilian chickpea dishes are understated by design. They reflect cucina povera — not deprivation, but shaped by climate, season, and scarcity. Chickpeas often replaced meat, providing sustenance for households for several days.
On 13 December, the feast of Santa Lucia, chickpeas take on special meaning in Sicily, particularly in Palermo. According to tradition, during a medieval famine a ship carrying grain and chickpeas arrived in the port after prayers to the saint. Too hungry to wait for flour to be milled, people boiled the grains and legumes and ate them whole.
In gratitude, Palermitans vowed to avoid flour on Santa Lucia’s day. Chickpeas — eaten simply or included in cuccìa (dish traditionally made with boiled wheat berries, often mixed with chickpeas). It remain a tradition, a symbol of survival, humility, and collective memory rather than celebration.
Growing and Harvesting
In Sicily, chickpeas are usually sown in late winter or spring and harvested in summer. The plants are left until the pods dry on the stalk, ensuring a dependable winter staple.
Before drying, some chickpeas were eaten fresh — a fleeting seasonal pleasure.
A Note on Fresh (Green) Chickpeas — Ceci Freschi
Before drying, chickpeas were sometimes eaten fresh. Harvested in late spring or early summer, they are pale green, faintly sweet, and closer to fresh peas in texture. Their shelf life is short — less than a week — and they are best cooked simply, as for ceci in umido (recipe below), or eaten straight from the pod while harvesting in the fields.
Their brief season reflects an agricultural rhythm that shaped Sicilian cooking for centuries: some foods were enjoyed only when the land allowed it.
How Chickpeas Are Traditionally Eaten in Sicily
1. Ceci con Erbe Spontanee (Chickpeas with Wild Greens)
A classic countryside pairing. Chickpeas cook gently while seasonal greens are added toward the end: Wild fennel, Wild Chicory, Dandelion, Borage.
Finished simply with olive oil — sometimes a squeeze of lemon.
2. Minestra di Ceci (Chickpea Soup)
Common in mountainous areas, monasteries, and farming households. These soups were cooked in large quantities and eaten over several days — practical, sustaining, and deeply comforting. Chickpeas simmer in their broth and are often poured over bread placed directly in the bowl. Sometimes broken spaghetti is added. Always finished with olive oil and rather than chilli, black ground black pepper.
3. Panelle
Palermo’s iconic street food: chickpea flour cooked with water and salt, spread into thin sheets, cut into small rectangles or squares, and fried until crisp. Simple, addictive, and unmistakably Sicilian.
4. Ceci in Umido (Stewed Chickpeas)
A dish shaped by restraint. Tomato — a later arrival — is used sparingly or omitted altogether inland. Onion softens slowly in olive oil, garlic perfumes briefly, and chickpeas do most of the work.
RECIPES
I research traditional Sicilian sources, and the most reliable versions of recipes I have found in my books is from Pino Correnti’s Il Libro d’Oro della Cucina e dei Vini di Sicilia. As with many Italian recipes, they are simple and written without measurements.
These dishes belong to an older culinary world, predating tomatoes. They are the kind of sustaining soups that fed farmers, monks, and households through winter.
I include two traditional recipes detailed, more modern Sicilian recipes for chickpeas that are more suited to contemporary cooks:
* Ceci in Umido (Sicilian Stewed Chickpeas)
* Minestra di Ceci (Sicilian Chickpea Soup)
Ciciri ca Pasta a Catanisa
Chickpeas with Pasta, Catania Style
An eastern Sicilian variation, even simpler, is pasta with chickpeas alla catanese. The chickpeas are cooked together with onion and, in the same cooking water, broken spaghetti is added and boiled. The dish is dressed simply with raw olive oil and freshly ground black pepper or chilli.
Ciciri ca Pasta Saccense
Chickpeas with Pasta from Sciacca
The version from the area between Sciacca and Agrigento is simpler. It uses cooked chickpeas mixed with about half a kilo of wild fennel, two cloves of garlic, and tagghiarini made fresh — small lasagne-style strips of dough rolled out by hand on the board just before cooking.
*Ceci in Umido (Sicilian Stewed Chickpeas)
A humble but deeply satisfying dish, served as a light main or contorno.
Ingredients (serves 4)
- 300 g dried chickpeas
- 1 small onion, finely chopped
- 1–2 cloves garlic, lightly crushed
- 3–4 tbsp extra-virgin olive oil (plus more to finish)
- 2 tbsp tomato passata or 1 tbsp tomato paste diluted with water
- 1 bay leaf or a small sprig of oregano
- Salt and black pepper
- Water or light vegetable broth or stock
Method
Soak chickpeas overnight. Drain and rinse.
Cover the chickpeas in fresh water and simmer until tender (40–50minutes). Reserve liquid.
Cook onion slowly in olive oil until soft, never coloured.
Add garlic briefly, then tomato and aromatics. Cook gently.
Add chickpeas with enough liquid to cover. Simmer until the sauce thickens naturally.
Finish with black pepper and a drizzle of extra virgin, fragrant olive oil.
Regional notes
- In central Sicily (Enna, Caltanissetta), tomato is often omitted altogether.
- It is eaten with bread — bread here is the accompaniment.
- This is a dish that reflects Arab influence not through spice, but through method: slow cooking, minimal intervention, and respect for the legume itself.
*Minestra di Ceci (Sicilian Chickpea Soup)
Cucina povera at its purest — chickpeas, aromatics, olive oil, and patience.
Ingredients (serves 4)
- 300 g dried chickpeas
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic
- 3–4 tbsp extra-virgin olive oil (plus more to finish)
- 1 bay leaf or wild fennel stems
- Salt and black pepper
Optional: potato cubes or greens. In Melbourne, I am unable to purchase wild greens but can buy seasonal vegetables such as chicory, beets/chard and spinach.
Method
Soak chickpeas overnight. Drain and rinse.
Cover the chickpeas in fresh water and simmer until tender (40–50minutes).
Reserve liquid.
Gently cook onion, carrot, and celery in olive oil until soft. Add garlic briefly, then chickpeas and liquid.
Simmer uncovered 15-20 mins, crushing a few chickpeas to thicken.
Add potatoes or greens if using.
Rest, season, and finish with raw olive oil.
Present the soup with: With crusty bread or garlic-rubbed toast or topped with wild fennel fronds
The soup is better the next day — flavours deepen with time.
OTHER RECIPES
PANELLE, PALERMO STREET FOOD-Chick pea fritters and the Antica Focacceria San Francesco
CHICKPEAS SOUP WITH WILD FENNEL (Minestra di ceci con finocchio, erba selvatica)
